(KCBS) – KCBS Food and Wine Editor Narsai David offers a delicious, chocolatey dessert recipe perfect for this upcoming Valentine’s Day.

The original Chocolate Decadence as created by Narsai’s Restaurant, Berkeley

CHOCOLATE DECADENCE Yield: 12 servings

1 lb. semi-sweet chocolate
5 oz. sweet butter
1 TBS sugar
1 TBS flour
4 whole eggs

Melt chocolate with butter in double boiler until just melted. Set aside. Beat whole eggs and sugar in double boiler until sugar dissolves and mixture is lukewarm (do not overcook). Remove from heat and whip until quadrupled or until thickened. Fold flour into eggs. Stir 1/4 egg mixture into chocolate, then fold into egg mixture. Bake in 8-inch floured, buttered, papered pan in 425° oven for no longer than 15 minutes. (Cake will be liquid in center.) Freeze, preferably overnight before removing from pan. Carefully dip bottom of pan into hot water to unmold. Mask with whipped cream. Decorate with shaved chocolate. Refrigerate until serving.

Serve with raspberry puree.

FROSTING

Whip: 1-1/2 cups cream

With: 1 tsp vanilla
1 TBS sugar

RASPBERRY PUREE

Defrost one 10-12 oz. package frozen raspberries. Puree in blender. Press through a fine sieve to remove seeds. Sweeten with sugar to taste.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

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